MOROCCAN MEATBALLS -- TAGINE KEFTA
I was taught how to make this recipe during a vacation in Morocco, where I was lucky enough to spend some time with the chef of a restaurant, Naima. In Morocco, people eat it straight out of the tagine with lots of bread to soak up the sauce but it also makes the best spaghetti and meatballs I've ever tasted! The key is to use the freshest, juciest tomatoes you can find. If you aren't lucky enough to have a tagine, you should be able to make this dish in a deep frying pan, as long as it has a cover. I think a non-stick pan would be best. One other thing, be careful of adding onions to this dish as they are very watery and will make the sauce runny. If you do add onions, you will probably have to let it simmer uncovered for a few minutes to reduce the sauce.
Provided by Sackville
Categories Vegetable
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 15
Steps:
- Mix all the ingredients for the sauce together in the tagine, cover and let simmer gently over a medium heat for 15 minutes, stirring occasionally.
- Meanwhile, use your hands to mix the ingredients for the meatballs together and then roll the meat into small balls, about 1 inch round.
- After the tomatoes have simmered for about 15 minutes, stir the sauce and add a little water if you feel it is needed.
- Place the meatballs in the sauce.
- Do not stir but just let them sit on top of the sauce.
- Lower the heat, cover and cook for another 8-10 minutes. Uncover and let simmer another couple minutes if you feel the sauce needs thickening.
- Serve with lots of crusty bread for dipping in the sauce or over spaghetti with parmesan cheese on top.
- If you want to make these ahead of time and freeze them, leave the parsley out and place the meatballs in a rigid container like a tupperware dish before freezing.
- To reheat, thaw in the fridge (you can do this overnight) and reheat on the stovetop over medium-low until bubbly. Add chopped parsley before serving.
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Musabin Shomsher
[email protected]I thought this recipe was just okay. I've had better meatballs before.
Owusuaa Christiana
[email protected]The sauce was a bit too thin for my taste. I think I would add more tomato paste next time.
Mjfj Jgfui
[email protected]This recipe was a bit too spicy for me. I think I would use less chili powder next time.
Francheska Alers
[email protected]I'm not sure what I did wrong, but my meatballs turned out really dry. I think I might have overcooked them.
Sidny Pasierb
[email protected]The meatballs were a bit too dense for my liking. I think I would use a different recipe next time.
Umaar Rajpoot
[email protected]I found this recipe to be a bit bland. I think it could use more spices.
Samar El said
[email protected]These meatballs were a bit dry for my taste, but the flavor was good. I think I would add more liquid next time.
Akon Sohel
[email protected]I love the spices in this recipe. The meatballs were so flavorful and juicy. I will definitely be making this again.
Umaer jutt
[email protected]These meatballs were so easy to make and they tasted amazing! I will definitely be making them again.
Lawrence Martinz
[email protected]I made these meatballs for a party and they were a huge hit! Everyone loved them. I will definitely be making them again.
Kim Strickland
[email protected]These meatballs were delicious! The spices were perfectly balanced and the sauce was rich and flavorful. I served them over couscous, and it was a perfect meal.
Makhan Deen
[email protected]I love how easy this recipe is! I was able to make it in under an hour, and it tasted amazing. The meatballs were moist and flavorful, and the sauce was perfect. I will definitely be making this again.
Opindar Mahato
[email protected]I've been looking for a good Moroccan meatball recipe, and this one is perfect! The meatballs were tender and flavorful, and the sauce was rich and delicious. I served it over rice, and it was a huge hit with my guests.
Gc Kambanga
[email protected]These meatballs were a hit with my family and were so easy to make! I loved the combination of flavors with the spices. I will definitely be making these again soon.